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hearty keto soup comforting low carb delight

Hearty Keto Soup

The **hearty keto soup comforting low carb delight** is a rich, satisfying meal perfect for chilly evenings or anytime you crave a nourishing, guilt-free indulgence. This keto soup provides a delicious way to stick to your low-carb goals without sacrificing flavor or heartiness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Total Time 1 hour
Course: Soup
Cuisine: Keto, Low-Carb
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil or avocado oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds lean ground beef or turkey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
For the Soup Body
  • 6 cups low-sodium beef broth or chicken broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped spinach or kale optional, for added nutrients
Optional Garnishes
  • fresh parsley, chopped
  • extra grated Parmesan cheese
  • a dollop of sour cream or Greek yogurt

Equipment

  • Stockpot or Dutch oven

Method
 

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil or avocado oil, 1 large onion, finely chopped, 2 cloves garlic, minced
  2. Add the ground beef or turkey to the pot. Break it up with a spoon and cook until browned, draining off any excess fat. Season the meat with salt, black pepper, dried thyme, dried rosemary, and smoked paprika. Stir well to combine.
    2 pounds lean ground beef or turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika
  3. Pour in the beef broth or chicken broth and add the can of diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully.
    6 cups low-sodium beef broth or chicken broth, 1 (15-ounce) can diced tomatoes, undrained
  4. Stir in the heavy cream and grated Parmesan cheese until well combined and the soup is smooth and creamy. If you're using spinach or kale, add it now and stir until wilted, which usually takes just a few minutes.
    1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 cup chopped spinach or kale
  5. Taste the soup and adjust seasonings as needed. You might want to add a pinch more salt or pepper, or even a touch more thyme or rosemary, depending on your preference.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  6. Ladle the hearty keto soup into bowls. Garnish with fresh chopped parsley, extra grated Parmesan cheese, or a dollop of sour cream or Greek yogurt for an extra touch of richness.
    fresh parsley, chopped, extra grated Parmesan cheese, a dollop of sour cream or Greek yogurt

Notes

This hearty keto soup stores beautifully, making it perfect for meal prepping. Once cooled completely, transfer the soup into airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, it freezes exceptionally well; portion it into freezer-safe containers or bags, ensuring to remove as much air as possible to prevent freezer burn. Frozen soup will remain fresh for up to 3 months. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling vigorously, especially if you’ve included dairy, as it can sometimes separate. If reheating from frozen, allow the soup to thaw in the refrigerator overnight before warming on the stovetop, or you can reheat it directly from frozen on very low heat, stirring frequently.